Food Preparation and Cooking

• Prepare and cook authentic Thai dishes, including appetizers, soups, salads, curries, rice, noodles, seafood, meat, poultry, vegetables, sauces, and desserts.
• Ensure that all dishes are prepared according to approved recipes, portion sizes, presentation standards, and members’ expectations.
• Maintain consistency in the taste, quality, texture, colour, aroma, and presentation of all Thai dishes.
• Prepare Thai sauces, curry pastes, marinades, stocks, garnishes, and other ingredients from fresh and authentic raw materials.
• Modify dishes, where necessary, to accommodate members’ dietary requirements, food allergies, or special requests without compromising quality.
• Ensure that all food orders are prepared and served within the required time.

Menu Planning and Development

• Assist the Executive Chef or Head Chef in developing and updating the Thai food menu.
• Introduce seasonal dishes, promotional menus, buffet items, special platters, and signature Thai dishes.
• Recommend suitable dishes for Club events, banquets, family programmes, themed nights, and special occasions.
• Standardize recipes and maintain accurate recipe cards for all Thai dishes.
• Suggest improvements based on member feedback, food trends, ingredient availability, and operational requirements.

Kitchen Operations

• Organize and supervise the Thai kitchen section to ensure smooth and efficient operations.
• Complete all mise en place before the start of each service period.
• Coordinate with other kitchen sections, restaurant staff, banquet teams, and service personnel.
• Ensure proper storage, labelling, rotation, and preservation of raw materials, prepared food, sauces, and other ingredients.
• Follow the First-In, First-Out (FIFO) method for inventory usage.
• Minimize food wastage and ensure the efficient use of ingredients, equipment, utilities, and kitchen resources.
• Report shortages, damaged equipment, maintenance requirements, and quality concerns to the appropriate supervisor.

Food Quality, Safety, and Hygiene

• Maintain the highest standards of food hygiene, personal hygiene, sanitation, and workplace cleanliness.
• Comply with all food safety regulations, Club policies, standard operating procedures, and health requirements.
• Ensure that food is stored, prepared, cooked, cooled, and served at safe temperatures.
• Prevent cross-contamination by maintaining separate preparation procedures for raw and cooked food.